Black Forest Cookies Recipe

Jump to Recipe Print Recipe

The Heart of Black Forest Cookies Recipe

There’s something truly comforting about biting into a cookie that beautifully balances rich cocoa and bursts of cherry sweetness—that’s exactly what the Black Forest Cookies Recipe delivers. I remember baking these on cool weekends, the kitchen filled with warm cocoa aroma and the faint, intoxicating hint of kirsch cherry brandy that makes these cookies uniquely special.

You’ll notice how the silky texture of the dough and the crisp-edged cookies pair perfectly with the jammy cherry filling and a delicate drizzle of white chocolate. It’s like having a mini Black Forest cake, but hand-held and ready to share with loved ones.

I love this recipe because it’s approachable yet feels indulgent, and you’ll find yourself reaching for seconds—trust me on this. Let’s take a closer look at why this recipe shines.

Ingredient Breakdown

• Buttered warmth: Salted butter gives richness and golden edges. Substitute unsalted butter but add a pinch more salt.
• Vanilla and kirsch: Vanilla adds sweetness, kirsch brings authentic Black Forest cherry flavor. Swap kirsch for cherry extract if you prefer no alcohol.
• Classic sugars: Granulated sugar for crispness, brown sugar for moisture and caramel notes. Light brown sugar works if dark isn’t on hand.
• Flour & cocoa powder: All-purpose flour is standard; cocoa powder adds deep chocolate flavor without heaviness. Dutch-processed cocoa can be used but adjust baking soda to baking powder ratio.
• Baking soda & salt: For light rise and flavor enhancement, balancing the rich dough.
• Cherry preserves: The sweet-tart star filling. Homemade or store-bought work well; go for quality with whole fruit pieces.
• White chocolate: Melts into a sweet drizzle that softens the tartness, completing the cookie’s flavor profile.

Before You Begin

Start by gathering and measuring all your ingredients to keep the process smooth—this mise en place step saves frustration and lets you focus on the fun later. Make sure the butter is softened to room temperature for that perfect creamy texture. Preheat your oven to 350°F (175°C) as you prep the dough to ensure baking starts promptly once you’re ready.

How to Make Black Forest Cookies Recipe

1. Cream the butter and sugars: Using an electric mixer on high speed, whip softened butter until silky and airy, about 1 minute. Add granulated and brown sugars, beating until fluffy and well combined — you’ll notice the mixture lighten in color and smell sweetly caramelized.
2. Mix in vanilla, eggs, and kirsch: Add vanilla extract and eggs one at a time, mixing just until combined to avoid overworking the dough. Stir in kirsch; this warm cherry spirit adds an aromatic, subtle depth that sets these cookies apart.
3. Incorporate dry ingredients: Gradually add flour, cocoa powder, baking soda, and salt. Mix until dough is evenly moistened but still slightly tacky; this ensures the cookies stay tender yet hold their shape during baking.
4. Chill the dough: Refrigerate the dough for 30 minutes to firm it up, making it easier to handle. Then, scoop dough balls weighing about 60-65 grams each and arrange them in an airtight container. Chill these for at least 2 hours or up to 48 hours—this step is crucial because the dough will harden and be difficult to scoop later. Pre-scooping saves you stress and time on baking day.

5. Prepare for baking: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats. Pour 1/3 cup granulated sugar into a small bowl—in a moment, you’ll roll your dough balls in this to add a crisp, sparkling crust.
6. Roll and fill: Roll each dough ball thoroughly in granulated sugar, coating it completely for that irresistible crackly edge. Using a teaspoon, make a small well in the center of each dough ball and fill it with about 1 and 1/2 teaspoons of cherry preserves—don’t overfill or the jam will spill while baking.
7. Bake the cookies: Arrange 6 cookies per sheet, spacing well to allow for gentle spreading. Bake for 9-11 minutes; you want the edges to be set and the centers just slightly underdone. This ensures a tender, moist center after cooling.
8. Cool and drizzle: Let the cookies cool for a few minutes on the baking sheet—it helps them set without breaking. Transfer to a wire rack, then drizzle with warm, melted white chocolate to add a silky, sweet finish that perfectly complements the tart cherry.

Creative Variations for Black Forest Cookies Recipe

• Nutty crunch: Add a handful of chopped toasted almonds or walnuts for texture contrast.
• Chocolate lover’s dream: Swap the white chocolate drizzle for dark chocolate or add mini chocolate chips into the dough.
• Cherry swap: Use raspberry or blackberry preserves for a seasonal twist that still highlights the fruit and chocolate combo.
• Flavored dough: Infuse the dough with a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
• Festive finishes: Sprinkle crushed peppermint after the white chocolate drizzle for holiday cheer.
• Vegan option: Use vegan butter, flax eggs, and maple syrup instead of sugars for a plant-based treat.

Storage, Freezing & Reheating

• Refrigerate: Store cooled cookies in an airtight container for up to one week. The fridge helps maintain their gentle chewiness and preserves the fresh cherry flavor.
• Freeze dough balls: Pre-scooped dough balls freeze beautifully for up to 3 months—bake straight from frozen, adding a couple extra minutes to baking time.
• Freeze baked cookies: Freeze fully cooled cookies in a zip-lock bag layered with parchment for up to 3 months. Thaw at room temperature; the white chocolate drizzle may soften but flavor remains intact.
• Reheat gently: Warm cookies in a low oven (300°F / 150°C) for 3-5 minutes to revive that freshly baked feel, especially when chilled.

Black Forest Cookies Recipe FAQs

• Can I make these cookies without kirsch? Yes, you can substitute kirsch with cherry extract or omit it altogether—the flavor will be less complex but still delicious.
• Why do I need to chill the dough balls twice? The first chill firms the dough for easier handling; the second, after scooping, prevents over-spreading and creates that perfect crisp edge with a tender center.
• Can I use fresh cherries instead of preserves? Fresh cherries can be used if softened and lightly sweetened, but preserves offer the right consistency and sweetness to hold in place during baking.
• How do I prevent jam from leaking during baking? Make a shallow well, don’t overfill, and chill the dough balls well—this helps the jam stay tucked inside.
• What’s the best way to melt white chocolate for drizzling? Use a microwave in short bursts or a double boiler for gentle melting to avoid burning and clumping.

Print